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Friday, September 27, 2013

Daring Bakers' Challenge: Tres Leches or Three Milk Cake

Inma of la Galletika was our Sept. 2013 Daring Bakers' hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy...just plain delish!

Traditionally, this recipe call for a sponge cake that is cut in half and drenched in a combination of evaporated milk, condensed milk and heavy cream. Then, one side is coated with a layer of whipped cream and fruit before it's topped with the other half of the cake.

My vegan version of Tres Leches involves 3 types of coconut milk; canned full fat coconut milk, coconut milk creamer and coconut milk beverage. I made an eggless sponge cake and substituted whipped cream with Soyatoo whipped topping for the filling, I added a layer of sliced banana and topped the whole thing with toasted coconut. It's really a very tasty cake!

If I made this again, I would probably fill the center with fresh pineapple. I do love the combination of coconut and pineapple together. This is a wonderful summer cake, light and creamy. Refrigerate any leftovers.

Combine all three coconut milks in a heavy sauce pan. Add the cinnamon stick Simmer over a medium heat for 5 minutes.Allow to cool.To Assemble:Cut the sponge cake in half like this:http://www.youtube.com/watch?v=RHyGSrCm8c8Paint each half of the cake and sides with the coconut milk combination until it's all absorbed.Put the coconut in a frying pan over medium low heat.Stir continuously until lightly toasted.Remove from heatWhip the Soyatoo according to the directions on the box.Spread half of the whipped Soyatoo on one half of the cake.Top with banana or pineapple chunksTop this with the other half of the cake.Spread the remaining Soyatoo on top of the cake.Top the whipped cream with the toasted coconut.